Recipe: Grilled beef tagliata with arugula salad

Recipe: Grilled beef tagliata with arugula salad
Boster, Mark -- - 127372.FO.0822.molina.MJB-(LosAngeles)-The Beef Tagliatta with Arugula Salad at Osteria Mozza one of the hottest restaurants in Los Angeles right now. August 22, 2007 (Mark Boster / Los Angeles Times)

Total time:

40 minutes, plus marinating time



6 to 8


Adapted from Matt Molina of Osteria Mozza.

1/3 cup balsamic vinegar

3/4 cup plus 3 tablespoons olive oil, divided

3 tablespoons chopped rosemary

4 (7- to 8-ounce) hanger steaks or 1 (2 1/4 -pound) flank steak

1/4 cup lemon juice

1 teaspoon Champagne vinegar

1 tablespoon minced shallots

Kosher salt

Freshly ground black pepper

1/2 pound arugula


Small wedge of Parmigiano-Reggiano

Aged balsamic vinegar for drizzling

Best-quality olive oil for drizzling

1. Stir together

the one-third cup balsamic vinegar, 3 tablespoons of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal tightly and move the steaks around to make sure they are all well-coated with the marinade. Refrigerate for at least an hour or up to overnight.

2. Heat a grill

over medium-high heat. Meanwhile, make a vinaigrette by whisking together the lemon juice, Champagne vinegar and shallots, then whisking in the three-fourths cup olive oil. Season with 1 1/4 teaspoons salt and pepper to taste. Taste and add more salt if necessary, then set aside.

3. Season the steaks

generously with salt and pepper. Cook until well-seared on both sides and medium rare, 4 to 5 minutes per side. Transfer the steaks to a plate and let rest for 3 to 4 minutes. Using a sharp knife, carve the steak diagonally into 1-inch strips across the grain.

4. Rinse and dry

the arugula and place it in a large bowl. Whisk the vinaigrette briefly, then pour it over the arugula and toss gently to coat lightly. Divide the sliced steaks among 6 to 8 dinner plates and place a mound of salad beside each. Using a vegetable peeler, shave a few shards of Parmigiano-Reggiano over the arugula. Drizzle the steak lightly with aged balsamic vinegar and olive oil and serve.

Each of 8 servings:

379 calories; 26 grams protein; 2 grams carbohydrates; 1 grams fiber; 29 grams fat; 6 grams saturated fat; 50 mg. cholesterol; 424 mg. sodium.